Yes, I know what you’re thinking: three whole months is an awfully long time to keep up a blog; poor John must just be exhausted; and how am I to get through the week without his witty, insightful and erudite commentaries on the Las Vegas restaurant scene? Well I really don’t know what to say other than seek professional help, take up a non-food related hobby, and holster those credit and debit cards until I get back.

The good news is that, while I’m away, I’ll be bestowing the munificence of mind and spirit that you have come to take for granted on the rest of the world, as I assume my rightful throne (for one episode at least), on the judges stand of Iron Chef America-beginning its seventh season this fall (air dates TBA).

As popular as ICA is, I must confess I remain true to the Japanese original-a show that reveled in badly- dubbed wackiness and its breathless emulsification of haute cusine into high camp.

For a blast from the past, click here to listen to my original “review” of the original Japanese Iron Chef for Nevada Public Radio.* Number Two Sonof Food Man (Hugh Alexander Curtas D.O.B. 10-15-84) and the culturally babe-i-licious Ginger Bruner (D.O.B. unknown)supplied the other voices.

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With this week’s Food For Thought commentary, heard on News 88.9 FM KNPR-Nevada Public Radio, we bestow our last bit ‘o love on DJT. Having featured this small gem on radio, TV, and on this website, as well as talking up the cooking of Joe Isidori and David Varley to everyone from NORM! to Robin Leach, all we can do now is sit back and hope the public responds to a first-class operation that: 1) doesn’t trade off the name of an absentee, overhyped, metabolically challenged“celebrity chef;”2) isn’t in a mega-casino that takes a Sherpa guideand GPS system to navigate; and 3) won’t murder your wallet with prix fixe menus and overpriced, big-hitter winelists.

Special added bonus: My commentary also defines the difference between an epicure, a gourmet, a gastronome, a gourmand and a glutton. Who says restaurant reviews cain’t bee edjeecaetional?

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Don’t worry, we’re not going all Birkenstock on you with these last two posts. Every once in a while though, we lift our nose out of a grand cru Burgundy, after having polished off some Caspian Sea beluga, followed by Chilean sea bass and a Komodo Dragon steak, to actually pay attention to the world at large. And because of it, Eating Las Vegas is starting to strongly suspect there just might be something to this whole carbon-footprint thing.